![]() ![]() Score one that's been freshly made, and you'll end up with a diminutive little sandwich that sets you back about two bucks, and feels like a hug in your mouth. The Filet-O-Fish doesn't hope to compete with the artisanal-sounding ingredients found at other chains, and it never forgets who it is: A taste of mild, crispy fried fish, topped with a quart of tartar sauce and served on an angel's kiss of a steamed bun. Each bite of the soft, steamy bun fuses the sandwich into a puffy little bite of seafaring satisfaction, with none of the hot shards of lettuce endemic in other fast food fish sandwiches to stand in the way of the experience. However, the Filet-o-Fish is so much more than a combination of unlikely ingredients, thanks to one important element: The steamed bun. Made with a minced puck of Alaskan Pollock, puzzlingly topped with a half-slice of American cheese that defies the laws of science by melting in the areas where it comes in direct contact with the fish, but remaining mysteriously solid and firm elsewhere, and drenched in what can sometimes be a veritable RIVER of creamy tartar sauce, the Filet-O-Fish is never going to win any beauty contests. Look, when evaluated strictly line-by-line, in a comparison of ingredient quality, innovative recipes, or preparation, the Filet-O-Fish falls short by almost every metric. After testing both concepts, the newly-minted "Filet-O-Fish" was the clear winner, and the product became a bonafide hit for McDonald's, eventually selling 300 million of the sandwiches each year. Groen had an idea for creating an alternative fish-based sandwich that would appeal to locals, and in the early days of the McDonald's corporation, franchisees could simply pick up the phone and speak to Ray Kroc directly.Īccording to the Smithsonian, Kroc initially hated the idea of " with the smell of fish." In 1962, Kroc's counter offer was the ill-fated "Hula Burger," which featured a wildly undesirable slice of grilled pineapple with cheese on a bun. Groen suspected that the area's 87 percent Catholic population was a factor - they weren't visiting his humble hamburger stand on Fridays and during Lent, when Catholics traditionally forgo meat. staloysiuspwv.The year was 1959, and Cincinnati-area McDonald's franchisee Lou Groen had a major problem: his new business simply wasn't driving the revenue he expected. Fried and baked Fish, rolled oysters, shrimp, and 10 sides. Fried fish, fried shrimp, onion rings, oysters, slaw, fries, mac and cheese, fish sticks, cheese pizza and homemade desserts. Ill be honest, I am NOT a drinker, so while I dont ever have beer in my fridge, that wont stop me from buying it. ![]() When deep frying fish, you want to use an oil that has a. Albert the Great, 1395 Girard Drive, 5-7:30 p.m. The Smoke Point - The smoke point is the temperature when oil starts to break down and become unusable. Fried and baked fish, pizza, French fries, mac and cheese, coleslaw, onion rings and more. Agnes, Saint Agnes School cafeteria, 1920 Newburg Road, 5-7:30 p.m. Where to find a Lenten Fish Fry in Louisville And check out our list of more than 40 local Fish Fry's taking place in Louisville for Lent. What is the best food to pair with fried tilapia and what condiments do you use Fried Tilapia. ![]() 24, is here and that means fish on Fridays, with dine-in, carryout, and drive-thru available at a majority of churches for the 40-day duration of Lent.Ĭheck your church's website or the Archdiocese of Louisville website for the most updated information. Im sure that we all have our own ways of frying fish. ![]() It's everyone's favorite fried fish season in Louisville! Lent, which this year begins on Feb. John Paull II Parish Fish Fry is open with COVID guidelines ![]()
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